Name: Sujihiki
Brand: Hinoura
SKU: HIN-AOS-SJ275-OAK
Price: 369.95 EUR
Availability: InStock

Sujihiki

€369,95 EUR

VAT included for EU orders.

HIN-AOS-SJ275-OAK

Sujihiki with a 273 mm cutting edge

Mutsumi Hinoura has created a knife with substantial weight, yet a very thin and delicate edge. The substantial spine has a pronounced forged taper, and the refined geometry makes the knife cut exceptionally well. Perfect for anyone seeking a combination of a robust feel and a thin cutting edge.

The blade has a Nashiji Kurouchi finish, giving it a raw, stylish surface with a black-oxidized texture. The knife has an elegant ebony handle with a black pakkawood bolster.

Specifications

Core steel: Aogami Super (not stainless, but relatively rust-resistant
Hardness: 64–65 HRC
Cladding: Stainless steel
Weight: 208 g
Thickness at heel: 5.2 mm
Thickness at the middle of the spine: 2.9 mm
Blade height at heel: 38.5 mm
Cutting edge length: 273 mm
Handle: Octagonal oak.

Note: Dimensions and weight may vary slightly because every knife is hand-forged.

Mutsumi Hinoura is a highly respected bladesmith working in the small city of Sanjo in western Japan. Every knife is hot-forged by hand, and no blade leaves the workshop unless it is needle-sharp and forged to perfection. This series uses Aogami Super carbon steel, hardened to 64 HRC, a very hard carbon steel that retains its edge for a long time and can be sharpened to razor sharpness. Hinoura's knives are highly sought after and lead times are often very long.

Keep in mind!
Carbon steel is not stainless. Over time, the core steel develops a dark patina. The cladding surrounding the core steel is stainless, however.
Also keep in mind that the thin, hard blade can be damaged by contact with hard ingredients, bones or frozen food.

Manufacturer: Hinoura
Model: Sujihiki
Length: 270 mm
Steel: Aogami super
Kolstål | Rostfri kappa
HRC: 64-65HRC
Forging:
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.

Delivery time within Sweden is normally 2-5 working days, 5-14 days within the EU and 7-21 days internationally. We offer free shipping on orders over 1 000 SEK within Sweden. We offer a 90-day return policy. For a return to be approved, the knife must be unused and in its original condition.

Email us here if you wish to initiate a return.